Manufacture of liquid-condensed yeast-treated extracts from beverages.



' b'rtrrmu erasures ieaariaiuar oa meal,

HERMAN HZEUSER, CHICAGO, ILLINOIfi.

assures,

lit'e Drawing To all whom it may concern Be'it known that l, llnuuan Hansen, a

, citizen of the United States, residing at Chicago, in the county of Cook and State of IlllilOlS, have invented certain new and useful Improvements, in the lilanufacturc of.

Liquicl-Condenscd Yeast-Treated Extracts from Beveragemcf which the following is a specification. j

My invention refers to the manufacture of liquid condensed yeast-treated extracts or syrups from beverages in which the ratio of ferinentable to unfermentable substances has been reduced. and its object is to provide a .yeasttreated liquid condensed extract that:

will change, Without fermentation, simply by dilution with water into a beverage postlti sessing the characteristic fiavorand taste due to the action of yeast.

For illustrating the practice of my invention an unfermcnted beverage, for example beer Wort, containing say 7% of ferment ablesubstances'and 7% of unfermentable substances, is subjected to fermentation with yeast by pitchingthc same with one pound of thick fluid yeast to each barrel of Wort and fermenting the pitched Wort at suitable fermentation temperatures, say between 46 and 55 Fahrenheit. When the reduction of the fern'ientable carbohydrates by the fermentation of the yeast has reached the desired degree, say when the amount of fermentable substances left u'nfermented is 1%, fermentation is arrested by any known way, as for instance by filtering the yeast from the fermenting wort.

The Wort thus arrested in fermentation possesses a reduced ratio of fermentable to unfermentable substances of l-to 7, While in the original Wort the ratio Was 1 to 1. The reduced W'ort isth'en condensed to the de sired consistency, for example to a syrup having'an extract of about 50%, this condensation preferably being accomplished in a vacuum highenough for boiling evaporation to talre place for the removal of the arcohol and the desired quantity of rvater at a temperature below 80 Fahrenheit or any other suitably low temperature that Will' preserve the constituents of the reduced vvort in soluble state. e

v The liquid condensed extract" is then subjected to Ileastfermentation to impart to it such characteristics in taste and flavor as specification of Letters Patent.

MANUFACTURE 0F LIQUID-CONDENSED YEAST-TREATED EXTRACTQFROM EEVERAHES.

can be imparted to the extractonly by yeatermentatlon, and for this purpose the ex tract or syrup 1s cooled to yeast-ferinenta,

'tion temperature and then is pitched with yeast 1n active condition and preferably while stirring" takes place to expedite fermentation. The yeast is preferably in large quantity, for example about twice as much in respect to the amount of fermcntable car bohydrates as is usually employed to pitch ordinary fermented beverages. The extract Patented Jan, t, this. Application filed April 5, 1917. Serial No. 159,909.

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does not require any addition of sugar or other fermentable substances, because busing, made from a reduced or partly fermented beverage it already contains such fermentable substances. in t'lfe present instance to the amount of 1%, and it contains them with thesarne characteristics as in the beverage from which the extract was made, The

syrup or extract is left exposed to the action of the yeast, preferably in a closed and press surc-proof container, until it has acquired the desired characteristics imparted by the action of and contact with the yeast,which may be ascertained by sampling, The amount of alcohol produced in this yeast treated extract. is in proportion to the amount of fermentable carbohydrates contained in the baseertract 'Unlilre the fermentation of beverages, the liquid condensed extracts ferment very slowly on account of the slow diffusion of the fermentable ubstances through the cell membrane of yeast.

'llhe yesulting yeast treated liquid" condensed extract possesses the characteristic flavor and taste. pf the'original beverage that can be produced and imparted only by yeast fermentation,' and it is naturally alcoholicg preferably it is, clarified, and when sultably diluted with water as customary with softdrinlt syrups it provides a beverage hav ng .the flavor and taste of the originarbeverage e imparted by yeast ferrnentation. Neither 1:

dealer nor the: user is required to pitch and ferment the diluted beverag fias the yeasttreated extract obviates these steps, and the rue alcohol contentmalres it directly applicable for the production. of alcohola'educed"beverages. a 4

lit is obvious that this invention is applicable and of advantage in the manufacture 'of liquid condensed yeast-treated extracts from all kinds of reduced or partlyfermented beverages, whether made 'fromgrain ma ice terial in conjunction with malt or without the malt, or from fruit juice as for example grape juice or apple juice.

I am aware of the patent to Lockwood .Nmnber- 169,818, dated November 9, 1875, which des.ribes a method of condensing or- 'dinary beer for making a product that is adapted to be subsequently diluted with water, and the reconverted or remade beverage is thenv to have either alcohol or yeast and fermentable matter (sugar) added to it;

. ,it is obvious that Lcckwoods extract or con- -centrated liquid is not yeast-treated or subjected to the action or effect of yeast-fermentation and so is not naturally alcoholic and does not have the taste and flavor due to yeast-fermentation; and consequently the diluted beverage or mixture formed by adding water to his extract does not possess the characteristics imparted by yeast-fermentation, but in order to provide these characteristics it is necessary for the dealer or consumer to add yeast to Lockwoods diluted beverage and then to ferment the dilution,

' .this process does not contemplate the evaporation of any material part of the water,

and is therefore not a process of condensation, from which it is apparent that Uh]- mann does not even make a condensed extract, mu.h less a condensed extract of a beverage that is only partly fermented.

1. As a new article of manufacture a syrup of a partly fermented beverage subjected to the effects of yeast-fermentation, and capable of conversion into a potable beverage by mere waterdilution.

2. As a new article of manufacture a syrup of partly fermented beer wort subjected to the effect of yeast-fcrmentation, and capable of conversion into a potable beverage by mere water-dilution.

3. The process of making yeast-treated syrups capable of conversion into a beverage by mere water-dilution which consists in partly fermenting a beverage, condensing the partly fermented beverage to a syrup, and subjecting the syrup to the effect of yeast-fermentation.

4. The process of making a syrup capable of conversion into a beverage by more waterdilution which consists in pitching beer wort, fermenting the wort until the ratio of fermentable to unfermentable substances is reduced to a predetermined amount, stopping the fermentation, condensing the partly fermented wort to a syrup, and subjecting the syrup to yeast-fermentation In testimony whereof I aflix my signature in presence of two witnesses.

HERMAN HEUSER.

Witnesses J. McRonER'rs, E. W1Lcox. 

